Dear Diary-
Dude what the hell- I'm sick and just wanted some good Tom Yum soup from the Thai House. Well now I'm pissed... who doesn't let you pay over the phone?! Help a sick sister out. I was going to have my nice coworker pick me up some tasty Tom Yum soup but NOOOOOOOOOOOOOOOOOOOOOOOO they can't take the payment over the phone. So I got mad and hung up.
Curious as to what Tom Yum is? It's this amazing Thai Soup... it's tangy, spicy and filling. Look how good it looks!! Damn it Bobby....
The below recipe is from www.recipezaar.com
Ingredients
1/2 medium onion, diced
2 green onions, sliced (optional)
2 small tomatoes, cut into eighths
1/2 lb skinless chicken breast, diced (*) or 8 ounces extra firm tofu, pressed and drained, cubed (*)
10 canned straw mushrooms
5 button mushrooms, quartered
4 cups chicken stock or mushroom stock (*)
2 stalks lemongrass, cut the stalks diagonally 2-inch long, scored lightly
6 kaffir lime leaves, fresh, scored lightly
6 slices fresh ginger (approximately 1-inch in diameter, 1/8-inch thick)
3 tablespoons fish sauce
1 1/4 teaspoons chili paste (Nam Prik Pao, Thai chili paste with soya oil)
2 serrano chilies, thickly sliced (optional)
1 cup fresh cilantro, washed and roughly diced
2 teaspoons sugar
1/4 cup lime juice (to taste)
2 tablespoons peanut oil
Directions
In a medium-sized soup pot, heat the peanut oil over medium-high heat. Saute the chicken and/or tofu, onion (not the green onions), half each of the ginger and lemongrass until the chicken is only a little bit pink and the onion translucent.
Add the stock, fish sauce, remaining ginger and lemongrass, kaffir lime leaves, and (optional) serrano chilies. Simmer 10 - 15 minute covered on medium-low heat.
Add the sugar, Nam Prik Pao, and sliced tomatoes. Simmer an additional 2 minute.
Turn heat fully to low and add the lime juice to taste. Add half of the diced cilantro and the green onions, then let simmer on low for another few minutes.
Sprinkle with the remaining cilantro and serve with additional lime juice.
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